Apricot, Orange, Cranberry Bread

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
5 small loaves
Level:
Intermediate

Ingredients
  • 3 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 pound (1 stick) butter, room temperature
  • 1 cup sugar
  • 1 tablespoon plus 1 teaspoon freshly grated orange zest
  • 2 large eggs
  • 2/3 cup orange juice
  • 2/3 cup milk
  • 2/3 cup finely chopped apricots
  • 2/3 cup chopped walnuts
  • 3 cups cranberries, picked over and chopped in a food processor
Directions
  • Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.

  • Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.

  • Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour 5 (5 3/4 by 2 1/4-inch loaf pans.

  • Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

  • Cook?s note: These breads, wrapped well in aluminum oil and plastic wrap, keep for 1 week in the refrigerator or frozen for a month.


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    This recipe is featured in:

    Ultimate Baking Guide